Keto Caramel

September 19, 2020September 22, 2020 tasty Leave a comment

Keto Caramel For Candy Apples

These keto candy apples are such a sweet treat around the holidays. This caramel works so well and is soft yet hardens up just enough to hold it's shape without harming your little ones teeth. This keto recipe grabs all the extra goodies like sprinkles, chopped up chocolate and other candies with no fuss. You're going to have so much fun making them loving that they're sugar free and that this caramel is not to hard nor too sticky. There is absolutely no browning anything with this recipe but the appearance, taste and texture will leave you wondering if it's real caramel. So make something sweet to celebrate the holidays that are just around the corner. Have fun and let me know what you think in the comments below!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Servings: 14 Apples

Author: Gina Scheller

Ingredients

1/3 Cup Butter Salted
2/3 Cup Heavy Cream
2 Cups Monkfruit Sweetener Golden
2 Cups VitaFiber Syrup
20-30 Chips Lily's Chocolate Chips Gives Color
2 Tbsp Arrowroot Starch
1 Tsp Caramel Extract Optional

Instructions

First make your slurry with the arrowroot and either milk or heavy cream. You only need 3 tbsp of liquid to mix in arrowroot and set aside. You will put this in towards the end.
Over medium heat, add the butter and monk fruit sweetener (golden brown helps with color.)
Next add the Vitafiber and mix well. Let cook on medium heat for about ten minutes making sure all the sugar crystals have dissolved.
Add only the heavy cream at this step, not the slurry mixture.
Add the chocolate chips you have. I've used both regular chocolate and the caramel chocolate; both work great and does not take over the caramel flavor because you're only putting in a small amount. This will give you the color to make it look like caramel.
Turn heat to low and add in your slurry. Once mixed, turn heat back up for 5 minutes. Let the sauce get really hot to the point of making some small bubbles.
Remove from heat and wait a few minutes to cool just a bit before adding the caramel extract if you decide to add it.
The magic happens when it's cooling! It will be a perfect consistency when it's not hot to the touch. I had to heat the sauce back up couple times during the apple dipping and so I can tell you it reheats nicely.
Pro tip: add the sprinkles/candy toppings as soon as you pull the apple out of the caramel so it will stick. If you wait even just 10 seconds it will harden but not a problem just re-dunk the apple. If the apples are cold right out of the fridge it will only help the hardening of the caramel. The end product is a matte caramel not sticky to the touch. Makes for biting into them more fun and less messy too!

Notes

You can put the caramel in molds and freeze them to make keto caramel candies. After you take the candy out of the molds, let them sit at room temperature. If you leave them in the fridge they will stay gooey. You can also save to reheat and have a caramel sauce too!

keto caramel

Keto Beef Helper

February 27, 2020February 27, 2020 tasty 2 Comments

Print Recipe

Keto Beef Helper

American Hamburger Helper Keto Style!

This meal is so good and is a perfect base for other style easy one pan dinners. Just change out some of the veggies for cheddar cheese cream sauce and you'll get Keto cheeseburger helper. It's amazing how cabbage and beef go so well together. I would say the cabbage reminds me of noodles and is definitely satisfying. It's a weekly favorite around here and goes nicely by its self, on top of mixed lettuce or on top of cauliflower rice! This very filling dinner idea is way to easy and delicious to not share.

Share questions and comments below and I'll try to get back to you asap. Thank you!

Course: Main Course

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Servings: 12 Servings

Author: Gina Scheller

Ingredients

2 Pounds Beef
Cooking Oil/Bacon Fat
1 Big Red onion Chopped
1-2 Carrots Chopped
1 Cups Cabbage Chopped
1 Cup Red Cabbage Chopped
4 Green Onions Chopped
3 Green Peppers Chopped
4 Clove Garlic Chopped
2 Tsp Salt
2 Tsp White Pepper
Cracked Black Pepper
2 Tsp Cayenne Pepper

Instructions

Over medium heat start sautéing the onions first for about 5 minutes before adding in the carrots.
Continue to sauté onions and carrots for a few minutes before adding in your beef.
Salt and pepper your meat as soon as you put it in your pan.
You can chop all the veggies up a head of time or you can cut them up as you go.
Chop up the cabbage to the size you want. Keep in mind the cabbage will shrink and cook down.
Add the chopped green onions, green peppers and garlic last.
I find it easier to chop as you go and you'll also use less dishes to do this;)
Continue to cook over medium heat for another 5-10 minutes or until done.

Ketopig’s Cauliflower Mac and Cheese

July 24, 2019July 24, 2019 tasty Leave a comment

Print Recipe

Ketopig's Cauliflower Mac and Cheese

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Author: Ketopig

Ingredients

What You Need

1 Big Head Cauliflower
1 Cup Heavy Cream
2 Tbsp Cream Cheese
2 Tsp Mustard Powder
1 Tsp Garlic Powder
1/4 Tsp White Pepper
1 Tsp Arrowroot Powder (Optional)
1 Cup Cheddar Cheese
1/2 Cup Cheddar cheese (Topping)
1/4 Cup Parmesan cheese (Topping)
1/4 Sprinkle Smoked Paprika (Topping)
1/2 Pound Bacon (Topping)
2-3 Stalks Green Onions (Topping)

Instructions

Directions

Turn oven tempter to 350 degrees F.

Clean and cut the florets. Steam the florets for 10 minutes over medium heat or until soft.
To make sauce pour the heavy cream in a heavy bottom pot. Add the cream cheese, mustard powder, smoked paprika, garlic, white pepper and whisk.
Add the 1 cup of cheddar to the cheese sauce and mix until melted.
Remove the florets from the heat and put in a baking dish. Pour the cheese sauce over the florets.
Sprinkle on the smoked paprika, 1/2 cup shredded cheddar cheese, 1/4 cup parmesan cheese and bacon. Save the green onions until after you take out of the oven.
Bake in the oven for 10 minutes.

Notes

I prefer to steam the florets because it's the easiest and fastest way to have dinner on the table in less than thirty minutes. The cauliflower holds water if you boil it. I have also baked it before adding the cheese sauce and it seems like a lot of unnecessary work and time.

I like using the mustard powder because it compliments the cheese sauce without the vinegar from regular bottled mustard.

Depending on what kind of cheese you use you may or may not need the arrowroot powder. For example the pre-shredded cheese has thickeners in it to keep it from sticking together, you won't need the arrowroot but if you're like me and you shred your own quality grass fed cheese you may want that tsp of arrowroot powder. I've made it without just to see and it's not as thick. It really isn't something to worry about if you don't have arrowroot handy.

I also tried mascarpone cheese in this recipe instead of cream cheese and it was so delicious creamy and rich.

Keto Cauli Mac

Keto Swiss Roll

April 4, 2019April 10, 2019 tasty 13 Comments

In my two years on the ketogenic diet, I’ve really struggled to find a substitute for a traditional cake that fits many of the recipe requirements our family has adopted on our journey. That means no grains and no gums, and as few carbs as possible, all wrapped up in something that is as close as possible to a traditional bakery treat.

Wheat flour has so many negatives to it apart from the sheer number of carbohydrates and it’s astronomical glycemic load. But my experiments with almond flour, most people’s go-to substitute for wheat, have consistently been too dense and often gritty. My exploration into alternative flours has yielded so many delicious dishes made with combinations of cassava and coconut flours, and I knew I was within striking distance of something amazing.

And by amazing, I mean a chocolate Swiss cake roll. I can’t keep my husband out of it.

I hope you’ll give it a try and let me know what you think in the comments!

Print Recipe

5 from 2 votes

Keto Swiss Roll

This low carb Swiss roll cake is super easy to make and has perfect texture! I'm so excited about this recipe because it doesn't taste gritty or "eggy" with only 4 eggs and no grains, no almond flour and no gums! If your weakness has "Little Debbie" or "Hostess" stamped all over it, this reduced carb substitute will have you snacking (nearly) guilt free.

Prep Time10 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Author: KetoPig

Ingredients

What you need for wet ingredients

4 Large Eggs
1/3 Cup Salted butter melted
1/2 Cup VitaFiber syrup (Use code VFGSCH20 for 20% off!)
1 Tsp Vanilla Extract
1 Tsp Apple Cider Vinegar

What you need for the dry ingredients

1/2 Cup Coconut flour (Buy on Amazon)
2 Tbsp Cassava flour Organic Tapioca Flour
1/4 Cup Cocoa powder
2 Tbsp Monkfruit sweetener (Buy on Amazon)
1 Tsp Baking soda
1 Tsp Cream of tarter

What you need for the cream filling

4 oz Cream cheese
2 Tbsp Monkfruit sweetener (Buy on Amazon)
1 Tsp Vanilla extract
1 Cup Heavy cream

Instructions

Pre heat oven to 350 F
You'll need a large pan 10x16 or larger. A baking sheet with raised sides works perfectly.
Whisk all the wet ingredients first and set a side.
In another bowl, combine the dry ingredients and blend thoroughly. the it to the liquid mixture.
Add the dry ingredients to the wet ingredients, mixing slowly until consistent like a thick cake batter.
Spread the batter in your pan. You do not need to spread it to the sides, only enough to have it look evenly flat. It will spread the rest of the way on its own when it gets hot.
Place in the oven to bake. It also doesn't need long time to cook because it's spread thinner then normal cake. If you're making a regular cake in a 8x10 or a 8in round pan with this recipe, I would bake it a little longer, so add 5-10 minutes. Keeping a watchful eye so that you don't burn it.
You can check it making sure it's done when a tooth pick comes out clean and you'll be able to smell that it's done too. Let it cool for about an hour.
While the cake is cooling, make the cream filling. Whip the heavy cream, sweetener and vanilla first. After you get that good and smooth you can add in the heavy cream and continue to whip it with a blender until it resembles cream frosting or I like to call it mousse. Yum!
When your cake is room temp, frost it with all that delicious cream! Take the sides of the parchment paper and start to roll it up using the paper. You shouldn't have to touch the cake at all. When you have it rolled it up, leave it in the paper and put it in the fridge for at least an hour before slicing.

Keto Swiss Roll

Keto swiss roll

Keto Swiss Roll

Keto Pig’s Meat Loaf

March 28, 2019March 28, 2019 tasty Leave a comment

Print Recipe

KetoPig's Meat Loaf

I love a good meat loaf. Ever since starting keto, I have been able to enjoy more of what meat loaf has to offer, like all that delicious grass fed meat! However, when you normally make meat loaf you use a ton of bread crumbs to give it that tender texture. I'm so excited to share my low carb, grain-free recipe with all of you. This moist meat loaf that is full of flavor will make your mouth water and having your whole family going back for seconds.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Servings: 12

Author: KetoPig

Ingredients

What you need for the bread crumbs

1/2 cup Nutritional yeast
2 tbsp Flax seed meal
2 tbsp Italian seasonings
2 tbsp Cassava flour
1 tbsp Garlic powder
1 tbsp Dried minced onion
1 tbsp Coconut flour
1 tsp Salt
1 tsp Black pepper

What you need for the meat

2 pounds Grass fed beef
2 large Eggs
2 tbsp Worcestershire sauce
3 tbsp Mustard

Instructions

Preheat oven to 400 F.
Combine all the dry ingredients in a bowl and set aside.
In another bowl add the eggs, worcestershire and mustard. Blend thoroughly with a fork.
Add the meat to the egg mixture and with a spoon mash it together.
Add the dry ingredients and mix until combined
Press the mixture firmly into a regular size loaf pan, then place in the oven to bake for xxx minutes.

Keto meat loaf

Keto Butter Cups

February 14, 2019February 16, 2019 tasty Leave a comment

Print Recipe

Keto Butter Cups

These are the perfect treat for your loved ones on Valentine's Day or any other day that is special to you! Surprise your friends and family with these easy, fast and delicious low carb treats.

Prep Time20 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Servings: 24

Author: KetoPig

Ingredients

1/4 Cup Coconut oil
8 oz Chocolate sugar free
1 Tbsp Butter
2 Tsp Vanilla extract
9-10 Tbsp Almond butter
2 Tbsp VitaFiber syrup (Use code VFGSCH20 for 20% off!)
2 Tbsp Monkfruit sweetener (Buy on Amazon)
1 Pinch Salt

Instructions

Melt the chocolate and coconut oil in a pot on low heat.
In a separate bowl add in almond butter, vanilla, vitafiber, monkfruit sweetener, butter and salt.
Combine throughly and you may want to heat 30 sec in microwave if you had your almond butter stored in the fridge. Set this aside and prepare your mini cups.
Take the melted chocolate and fill all the cups less then half way about a quarter full. Put in the freezer for about ten minutes.
Take the filling and fill to about 3/4's, leaving just enough room for the top layer of chocolate. There is more then enough butter filling to fill 24 cups so be generous.
Then add the rest of the melted chocolate to each cup and replace in freezer for about 10 minutes.
Store them in the fridge or room temperature if you like them a bit softer.

The KetoPig loves quality and healthy ingredients, and is pleased to be sponsored by VitaFiber! Some of the links in this post are sponsored and buying VitaFiber products via these links and using checkout code VFGSCH20 helps support the site while saving you 20%. Thank you!

Keto Coconut Clusters

January 4, 2019January 18, 2019 tasty Leave a comment

Print Recipe

Keto Coconut Clusters

If you've ever seen coconut clusters at the store I'm sure you've picked up the bag only to find out that you can't have them. All that sugar and honey is a no-go for keto or low carb. I remember seeing these and immediately thinking I'm sure I can't have them because most companies add sugar in some form (sometimes in multiple forms!) to everything but ultimately I was excited to think just how easy to would be to make them myself.

With very few ingredients this keto friendly recipe is a breeze to make! It is perfect for a sweet treat, and what a treat they are for the tummy too! Getting through the holidays with keto and VitaFiber as my secret weapon has helped me more than I ever expected. I am starting off the new year with a bang and ready for success... I'm thankful for everything I've learned and happy to share it with all of you!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Snack

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Ingredients

4 Cups Flaked/Shaved Coconut Toasted Bob's Red Mill Unsweetened Flaked Coconut - 12 oz - 2 pk
1/4 Cup Pumkin Seeds
1 Cup Sunflower Seeds
3 Tbsp Hemp Seeds
2 Tbsp Monkfruit Sweetener Lakanto Monkfruit 1:1 Sugar Substitute
1 Tsp Cinnamon
1/2 Tsp Vanilla Extract
5 Tbsp VitaFiber Syrup (Use code VFGSCH20 for 20% off!)

Instructions

In your toaster oven or in the oven, lightly toast the coconut flakes, being careful not to burn them.
I used the toaster oven but if you want a more accurate toast then cook the coconut in a pan over medium heat continually stirring until lightly brown.
In a bowl add the seeds, cinnamon, vanilla and monkfruit sweetener. Stir until combined.
Take the warm coconut flakes and add them to the seed mix.
Drizzle the VitaFiber into the mix. It helps the VitaFiber spread evenly if the coconut flakes are still warm.
After you have combined everything throughly, lay out on a piece of parchment paper to dry out, using a spatula to compress into a shallow loaf shape.
After a few hours of drying time, gently break the loaf into cluster snack sized pieces to enjoy!

Keto Cluster

Keto Teriyaki Chicken

January 4, 2019January 4, 2019 tasty Leave a comment

Print Recipe

Keto Teriyaki Chicken

Sweet and savory recipes are on top of my list for comfort foods. Yet they're rarely healthy and instead of giving you comfort they give you bloating and upset tummies as a bonus. If you've been looking into keto for weight loss, you're about to receive much more than just a smaller pant size.

There is something quite satisfying about being able to eat those familiar flavors and feeling recharged, not tired and heavy. Keto comfort foods do exactly that! This low carb recipe is one of my family's favorite dishes and thanks to VitaFiber we are able to enjoy some of our favorite foods again. Here's to having 2 or 3 helpings and not feeling bad about it.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course

Cuisine: Japanese

Author: KetoPig

Ingredients

3 Pounds Chicken Breast
2-3 Tbsp Coconut Oil Cooking
1 Cup Coconut Aminos
3 Tbsp VitaFiber Syrup (Use code VFGSCH20 for 20% off!)
1 Tbsp Monkfruit Sweetener
1/8 Tsp Molasses Extract Amoretti Extract, Molasses
3 Tbsp Apple Cider Vinegar
3 Tbsp Dry Cherry
4 Tbsp Sesame Oil
3 Tbsp Arrowroot Starch
1 Whole Garlic Bulb Chopped
1 Head Broccoli Chopped
3-4 Stalk Green Onion Chopped
3 Tbsp Black/White Sesame Seeds Garnishing

Instructions

In a bowl add all of the wet ingredients along with the arrowroot and monkfruit sweetener. Stir with a hand whisk and set aside.
Cut up all the chicken into bite sized pieces. In your wok heat the coconut oil over medium heat. Add the chicken and cook until chicken is mostly done.
While the chicken is cooking, chop up the garlic and toss in with the chicken.
Add salt and pepper to taste before adding the wet ingredients. The coconut aminos is very bland, unlike soy sauce, so don't be afraid to use salt.
After you add the wet ingredients to the chicken add the chopped broccoli to your wok and cook until broccoli is tender about 15 minutes.
By this time your sauce should be looking thick and smelling delicious.
This goes perfect with cauliflower rice or by its self.

keto Teriyaki

Keto Pfeffernüsse

December 3, 2018December 3, 2018 tasty Leave a comment

Have you ever had a Pfeffernüsse? As a special request from my husband, this was my first time making them… And wow, let me just say these are fantastic! They have a lot more zing than gingerbread, making them a bit more of an “adult” cookie that goes great with coffee or something stronger.

Try them out and let me know what you think in the comments below!

Print Recipe

Keto Pfeffernüsse

This low carb keto cookie is soft and spicy delicious. A German cookie with a healthy twist.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Servings: 30 30

Author: Ketopig

Ingredients

3/4 Cup VitaFiber (Use code VFGSCH20 for 20% off!)
1/2 Cup Butter
2 Larg Eggs
2 Tsp Anise Extract
1 Cup Blanched Almond flour (Buy on Amazon)
1 and 1/2 Cup Coconut flour (Buy on Amazon)
1/2 Cup Granulated Monkfruit sweetener (Buy on Amazon)
2 Tsp Ground Cinnamon
1 and 1/2 Tsp Ground Cardamom
1 Tsp Ground Cloves
1 Tsp Ground Nutmeg
1 Tsp Ground Ginger
1/2 Tsp Ground Black pepper

Instructions

If your cookie dough is ready, preheat oven to 350F.
In a bowl add the dry ingredients and mix.
In a sauce pan add the Vitafiber, butter and melt over low heat while stirring continuously. Remove from heat add in the anise and eggs and mix well before adding that into the dry ingredients. Wrap and place in the fridge for two or more hours.
Wrap and place in the fridge for two or more hours.
Roll into 1 and 1/2 inch sized balls and place on a baking sheet, flattening slightly if desired. Bake time is 15 minutes for all 30 cookies.
Allow to cool for 20 minutes, then frost or drizzle with chocolate glaze.

Keto Cheesecake

November 29, 2018November 29, 2018 tasty 2 Comments

Best keto cheesecake! This keto recipe makes 12 servings and is 10 sugar alcohol carbs per piece with all the monkfruit sweetener. If you want to cut the carbs in half use half as much monkfruit sweetener and then sweeten to taste with stevia drops before adding the eggs. Pre-heat your oven to 350F and cook time is 50-65 minutes depending on what pan you use.

What you need

Crust

1 egg

5 Tbsp butter (Grass fed)

1 Tsp vanilla extract

1/2 Tsp maple extract

1/2 Cup Almond Flour Blanched

1/2 Cup Coconut Flour

1/4 Tsp baking powder

Filling

4 Eggs and 1 egg yoke (room temperature)

3 Packs of 8oz cream cheese (room temperature)

1/2 Cup Lakanto Monkfruit 1:1 Sugar Substitute

1 Tbsp vanilla

Squeeze lemon juice

Directions

We’ll make the crust first and prepare the filling later while the crust is in the oven. If you love the crust and are using pie pans make two batches for each pie pan. However I think it’s too much crust so I cut 1 batch in half to have a thinner crust. I prepared this recipe in a 9″ spring form pan, or, this recipe will fit nicely in two 8-9 inch pie pans. Put in the oven at 350F for 15 minutes.

I also put the pie pans or spring pan on top of another baking sheet to help from scorching the bottom. I think it cooks better that way.

While the crust is in the oven, start on the filling. In a bowl combine the cream cheese and sugar, mixing until smooth. Add the vanilla, lemon juice and eggs. With a hand mixer on low/medium speed, whip until combined. I have tried the soft cream cheese (lactose free cream cheese) and it doesn’t work as well… The filling always sinks every time. Use the hard cream cheese and you’ll have a delicious no-fall cheesecake.

If you are using the spring form pan, make sure to spray/butter the interior sides so the filling doesn’t stick causing a crack in the middle. I used coconut oil spray and sprayed it after the crust cooked and immediately before putting the filling in the pan.

Pour the filling mixture onto the hot crust and return it to the oven, still at 350 degrees. The cook time for a 9 inch spring pan will be about 60-65 minutes, or for the two 9″ pie pans, plan a baking time of 50 minutes.

When its done, turn off oven and leave in the oven with door open until cool enough, 1 to 2 hours, to go in fridge.

Cream topping

1 Cups heavy cream

4 Oz cream cheese

2 Tbsp Lakanto Monkfruit 1:1 Sugar Substitute

1/2 Tbsp vanilla

Directions

The cream topping goes on after the cheesecake cools completely. Whip the heavy cream until you get whipped cream and in a separate bowl whip the cream cheese with the sweetener and vanilla. Combine these two after both are whipped separately. This helps you get a smooth cream with no chunks. Spread evenly across the top and you’re ready for the most delicious cheesecake of your life.